Chicken Pesto Pizza with Sun-dried tomatoes and Artichokes
This pizza is something I pulled together after making the goat cheese, pesto and sun-dried tomato terrine, and I had some pesto and sun-dried tomatoes left over to use up. This isn't exactly a recipe - since it the amount of ingredients will really depend on how large your pizza is and it's easy to 'eyeball' the amounts of ingredients on a pizza. But this combination of flavors is absolutely perfect together. Honestly - I think it could be my favorite pizza ever (and that is coming from someone how has eaten a lot of pizza!).
Basically I took one of the balls of homemade pizza dough that I made previously and froze. I let that rise and shaped the dough. Cover the pizza with a layer of pesto sauce, then mozzarella, diced grilled chicken, marinated artichokes and sun-dried tomatoes. Pre-heat your pizza stone in the oven at 500 degrees for 30 minutes. Slide this pizza in (I use parchment paper, since I don't have a pizza peel) and bake until cheese is bubbly and dough is crisp (around 10-12 minutes). Enjoy!
Mike here (her husband)
ReplyDeleteI also ate this and it is f@c*(ng amazing!
When Christine made this I could have ate 4 pizzas this is one of her BEST recipes yet..
and she is really good.
This looks soooo good. I will try to make it next week.
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